Welcome to Weigh~Down Wednesday!
I am starting a new feature to my blog!
Blubber BeGone
~*~
Every Wednesday I will be posting healthy and delicious recipes
designed specifically to help the blubber be gone - far away!!
I hope you will all join me weekly for some mouth-watering
treats, helpful tips & tricks, inspiration and encouragement!
Last night I made a meal for my family that was:
hearty & healthful & heavenly
It began by this bountiful baking sheet full of fresh kale!
Have you ever had baked kale?
This was a first for me - and we love it!!!
We can all thank Hungry Girl for this fabulous snack!
It is my go-to site for all things decadent and guilt-free!
Baked Kale
PER SERVING (entire recipe): 64 calories,
1g fat, 212mg sodium, 13g carbs,
2.5g fiber, 0g sugars, 4.25g protein
PointsPlus® value 0*
Prep: 5 minutes
Cook: 10 minutes
2 c fresh kale leaves
olive oil cooking spray
dash of salt
~*~
Preheat oven to 425 degrees.
Place kale leaves on a baking sheet sprayed with olive oil nonstick spray.
Spritz leaves with the nonstick spray and sprinkle with salt.
Bake in the oven until crispy, 5 - 8 minutes, for a potato-chip-like snack.
The edges get browned and the kale becomes super crisp -
curbs the crunch craving!!
curbs the crunch craving!!
MAKES 1 SERVING
I also made an easy-peasy and very pleasing ~
Lemon Herb Chicken
This is a very flavorful and savory dish that you can whip up in a snap!
I paired mine with the most incredible black bean soup and yellow rice.
Be proud fellow Blubberettes - I did not partake of the rice even though
I have a definite addiction...weakness for my beloved rice!
Lemon Herb Chicken would be delightful sliced and served on top
of a fresh, crisp green salad - yum!!!
Lemon Herb Chicken
8 chicken cutlets
2 lemons
2 garlic cloves, pressed
1/4 c fresh parsley
1-1/2 t oregano
1 t thyme
1/2 t lemon pepper seasoning
olive oil spray
kosher salt
fresh cracked black pepper
~*~
Place chicken cutlets on a baking sheet sprayed with olive oil.
Spray cutlets with olive oil - season with salt and pepper.
Rub fresh minced garlic on top of cutlets.
Zest one lemon and cover cutlets with grated peel.
Juice lemon and pour on top - then add all the spices.
Cut second lemon in thin slices and place on each cutlet.
Bake @ 350 for 20 minutes.
Top with fresh parsley.
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